ReviewFood science and biotechnology2025
Immobilized enzymes: exploring its potential in food industry applications.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Green synthesis of rosehip-derived carbon quantum dots for reusable biocatalysts in sustainable fruit juice clarification.RSC advances · 2026Article
- Covalent Immobilization of Pectinase on Functionalized Magnetic Nanoparticles for Improved Catalytic Stability and Its Application in Grape Juice Clarification.Food science & nutrition · 2026Article
- Valorization of Pineapple Peel Waste through Immobilized Crude Bromelain for Enhanced Feed Protein Hydrolysis.ACS omega · 2026Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Green Solutions for Food Safety: The Emerging Applications of Zearalenone-Degrading Enzymes.Foods (Basel, Switzerland) · 2025Review
- Nanomaterial scaffolds for enzymatic polymer degradation: a tool to advance current biodegradation assessments of polymers in liquid formulation.Bioscience nanotechnology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The global demand for nutritious, longer-lasting food has spurred the food industry to seek eco-friendly solutions. Enzymes play a vital role in enhancing food quality by improving flavor, texture, and nutritional content. However, challenges like rapid deactivation and non-recoverability of free enzymes are addressed by immobilized enzymes, which enhance efficiency, quality, and sustainability in food processing. Immobilization methods include adsorption, covalent binding, entrapment, encapsulation and cross-liked enzyme aggregates, which enhancing their stability, reusability, and catalytic efficiency. Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. The catalytic efficiency of immobilized enzymes in detecting and quantifying various food components, contaminants, and quality indicators, also developed functional foods with nutraceuticals benefits, include prebiotic juices, lactose-free dairy products, poly unsaturated fatty acids rich foods, low-calorie sweeteners, fortified food and bioactive peptides. Graphical abstract:
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.